Reviewed: Apr. 21, 2009

Wowie, this was amazing!! I completely left out the butter to make it healthier, and it was still just totally yummy. We also used half Miracle Whip (instead of mayo) and half regular mustard (we don't like dijon). This is so light and fresh and flavorful and I highly recommend it. YUM!

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39 users found this review helpful

Reviewer:

Megan

Cooking Level: Intermediate

Home Town: Manning, Iowa, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 8, 2009

Delicious! Yum yum yum. Next time though, I will use much less mayo in the dijonaisse, and more dijon to make up for it. I also won't add any salt, and not quite as much parmesan. Hopefully that still turns out as tasty, because it was great but seemed a little too "greasy".

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16 users found this review helpful

Reviewer:

sfwils

Cooking Level: Intermediate

Home Town: Conroy, Iowa, USA

Reviewed: Mar. 30, 2009

This is a scrumptious way to serve orange roughy - I didn't change a thing. Make sure you have it at least six inches from the broiler, because otherwise it will start smoking like crazy. I give it 5 stars for taste, but took away one star overall for high fat content and calories.

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15 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

Reviewed: Feb. 11, 2009

great!!

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7 users found this review helpful

Reviewer:

showlan

Reviewed: Nov. 13, 2009

This is wonderfully easy, FAST and fool-proof! This recipe can be used on any light flavored fish very well. I actually broiled some bay scallops and sprinkled them on top of the fish for an extra dimension of sea-food :-) Orange Roughy is a delicious fish with a light and buttery flavor. The fish guy at Wild Oats said that their population is weak which is why Wild Oats doesn't sell them anymore. He recommended Cod as substitute. Whenever I can get some Orange Roughy, I love to use this recipe, but Cod is good as well.

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6 users found this review helpful

Reviewer:

Lauren Mc

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

Reviewed: Mar. 21, 2009

OK, my husband and I DEVOURED this tonight - great recipe. I "tweeked" the topping a little and it was still awesome. Serve with a salad and a glass of Sauvignon Blanc and you've got a winner!!!!

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6 users found this review helpful

Reviewer:

Grammy

Reviewed: Jul. 6, 2011

Just made this on a whim and it is delicious and quick! I used Olive Oil instead of butter and added a few extra seasonings and just loved it!

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4 users found this review helpful

Reviewer:

asheets

Reviewed: Nov. 24, 2010

This recipe is really good if you want to somewhat camouflage the taste of the fish. My husband called it a 'Crab Imperial for Fish'. Probably would not make it again as we don't like heavy sauces for seafood - but I can see the appeal for others. I will say that the reviews on this site piqued my interest about endangered fish. I had no idea that Orange Roughy was amongst those - no wonder it has been more and more difficult to find. It is worth doing some research regarding other species. For instance, others to avoid include Red Snapper, Chilean Sea Bass, and Atlantic Salmon, just to name a few. Hard to figure out what to and what not to eat these days :)

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4 users found this review helpful

Reviewer:

becca

Reviewed: Jun. 17, 2010

I used "I Can't Believe It's Not Butter", garlic powder, Lite Canola Mayo, dijon mustard, and salt. This was AWESOME!! Even my son son who says he doesn't like fish said "I'll eat that".

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4 users found this review helpful

Reviewer:

MDASILVA11

Reviewed: Dec. 6, 2011

This is fabulous but I am trying to watch the calories so I cut the butter in half and completely took took out the mayo...I put lemon on the fish beforehand and this was still FABULOUS! I will definitely make this again!

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3 users found this review helpful